These Protein Peppermint Patties are a satisfying, sugar-free snack perfect for winter nights.
Made with casein protein powder, they offer a smooth, creamy texture and a refreshing minty flavor, all wrapped in a rich chocolate coating.
The slow-release casein protein makes them a great option for nighttime snacking, especially if you're aiming to stay on track with your fitness goals.
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Ingredients for Peppermint Filling
Unflavored casein protein powder
Casein protein provides structure and a soft, moldable texture that is ideal for the peppermint center.
Stevia powder
Stevia is a natural calorie-free sweetener, and it sweetens the filling without adding sugar or carbs. Feel free to sub your preferred powdered sweetener.
Unsweetened almond milk
Unsweetened almond milk adds a dash of flavor and creates a smooth, mixable consistency for the filling while keeping the recipe sugar free.
Alcohol-free peppermint extract
Alcohol-free peppermint flavoring adds a clean, minty flavor without the taste of alcohol.
Coconut oil (melted)
Coconut oil helps bind the ingredients and gives the filling a rich, creamy mouthfeel.
Ingredients for Chocolate Coating
Unsweetened or Sugar Free Chocolate
I used unsweetened chocolate and stevia powder to make the chocolate coating in the original recipe (this was before there were so many sugar free chocolates available).
If you'd prefer to go with a good ready-made sugar free chocolate, I recommend Lily's dark chocolate chips (or their dupe, these 365 sugar free chocolate chips), or ChocZero dark chocolate squares. These are all delicious!
Stevia powder (if using unsweetened chocolate)
Stevia powder dissolves nicely and curbs the bitterness of unsweetened chocolate. Monk fruit powder and confectioner's erythritol can also be used here.
How to Make Protein Peppermint Patties
1. Mix casein protein powder and stevia in a bowl. Set aside.
2. Combine almond milk and peppermint extract in a separate bowl. Add this mixture to the dry ingredients.
3. Mix until fully combined. Add melted coconut oil and knead with your hands to form a dough.
4. Roll or press the dough to about ¼ inch thick on parchment paper.
5. Cover with another sheet of parchment or plastic wrap and freeze for 10 minutes.
6. Melt the unsweetened chocolate and mix in stevia until smooth.
7. Remove the dough from the freezer. Use circle cutters to create patties.
8. Dip each patty in the melted chocolate using a fork. Place on a parchment-lined tray.
9. Chill the patties in the refrigerator for 10-15 minutes until the chocolate sets.
Storage
These can stay out for a few hours in a cool room, but keep them in the refrigerator for longer freshness.
Ingredient Substitutions
Protein powder: Different types of protein powder have different textures and therefore work very differently in recipes. The texture of casein protein powder is perfect here, and I would not recommend substituting it with other types of protein.
If you tried using whey here, you'd need something drying like coconut flour to get the dough moldable. But then it would become a heavier, much different consistency than you'd want as the center of a peppermint patty.
If you want a vegan or non-dairy peppermint patty, I'd say use coconut butter + mint flavoring + sweetener for the filling, and just leave out the protein. (Vegan proteins wouldn't work well texturally, here.) And in that case I'd choose confectioners erythritol to sweeten, since it has more body and texture than the fine stevia powder.
Milk alternatives: Replace almond milk with oat milk or cashew milk if preferred. Dairy milk works well, too.
Sweeteners: Other than stevia powder, monk fruit powder or confectioner's erythritol would be good choices here (for the filling and the chocolate).
Recipe Variations
Extra chocolate layer: Double dip the patties for a thicker coating.
Peppermint bark twist: Sprinkle crushed sugar-free peppermint candies on the chocolate before it sets.
Mini patties: Use smaller cutters for bite-sized treats.
Temper the chocolate: Go pro and temper the chocolate, as I did in the recipe for these filled protein chocolates.
Frequently Asked Questions
No, whey protein does not work in this recipe. Its texture is too light and will not create a moldable dough.
Casein provides the ideal texture for a creamy, moldable filling. Other protein powders do not work as well. Whey will absolutely not work.
Cashew milk or oat milk work well as substitutes. Dairy milk works well, too.
Ensure the patties are chilled but not frozen before dipping them into the warm chocolate.
Yes, but they won't be high protein. Use coconut butter instead of casein protein and sweeten with confectioners erythritol.
You can, but alcohol-free extract is recommended for a cleaner taste in no-bake recipes.
Add stevia powder to taste, but avoid over-sweetening as it may overpower the mint.
The total preparation and chilling time is about 30-40 minutes.
Yes, melt them and use as a coating for convenience.
These are fine at room temperature for a few hours but should be refrigerated for longer storage.
These Sugar Free Protein Peppermint Patties would make a perfect night-time snack because of the casein protein. Micellar casein is a slow-release protein, and is therefore generally recommended for use at night.
These Protein Peppermint Patties are easy to make and delicious. Try them for your next healthy snack!
And check out this post for more high protein keto recipes.
Recipe
Protein Peppermint Patties
Ingredients
Peppermint filling:
- ½ cup unflavored casein protein powder 42g
- ⅛ teaspoon stevia powder about 6 scoops
- ½ cup unsweetened almond milk 120ml (or any milk)
- ⅛ teaspoon alcohol-free peppermint extract 0.6ml
- 1 tablespoon coconut oil melted, 14g
Chocolate coating:
- 45 g unsweetened chocolate melted
- 4 scoops stevia powder or to taste
Instructions
- Mix the casein and stevia. Set aside.
- In another bowl mix the almond milk and peppermint flavor. Then add to casein and stevia.
- Mix together until combined well.
- Add coconut oil, and mix in. You may want to use your hands.
- Roll or press this dough about ¼" thick on a sheet of parchment paper.
- Cover with more parchment or plastic wrap and freeze for about 10 minutes.
- Mix together your melted chocolate and stevia for the chocolate coating. Set aside.
- Once dough is removed from freezer, cut out your circle patties and place them on a sheet of parchment paper. Gather your scraps and press the dough again to make all 14 patties.
- Using a fork, dip each patty in the chocolate. Set on parchment-lined tray.
- Once all patties are coated, set the tray in the refrigerator for 10-15 minutes to set.
- Enjoy! These should be fine sitting out for a few hours, but for longer storage keep them in the refrigerator.
Andréa Marchese says
Hi Amy,
Thanks so much for writing in with your suggestion! I'm happy you could make the recipe work for you. :)
Andréa
Amy says
If, like me, you use a whey/casein protein powder hoping it will work (it will not), you can rescue the situation by adding coconut flour 1/2 tsp at a time until you reach a good consistency. It does affect the texture but the final result is still quite good!
Andréa says
Hi Kim,
That would be true if you're using whey protein, for sure! But casein is very different. I made the recipe a few times before posting, and I'm sure the numbers are correct for the powder I used. Different types of protein powder work very differently in recipes, so be sure to stick to the protein powder used in the recipe or check the Notes section for substitutions that might work.
Best,
Andréa
Kim says
This recipe isn't right - 1/2 cup powder to 1/2 cup liquid makes it completely liquid. Adding extra protein powder didn't work either - totally sticky. I put it in the freezer and it stuck to the wax paper. Epic fail!!
Andréa says
Aww, thanks! Wait until you see the train cake I'm posting today! :)
GiGi Eats says
So friggin' beautiful! I admire your patience in making all of your recipes look so flipping amazing! HA AH!